CN109221985A - A kind of preparation method of low irritability dried oyster - Google Patents
A kind of preparation method of low irritability dried oyster Download PDFInfo
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- CN109221985A CN109221985A CN201811073093.5A CN201811073093A CN109221985A CN 109221985 A CN109221985 A CN 109221985A CN 201811073093 A CN201811073093 A CN 201811073093A CN 109221985 A CN109221985 A CN 109221985A
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- oyster
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- anaphylactogen
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
A kind of preparation method of low irritability dried oyster, is related to processing food.The pre-treatment of oyster；Oyster anaphylactogen epitope fixed point is modified；Oyster drying and packaging.Modification technology is pinpointed using the epitope for restoring sugar-modified combination water proof pressure treatment, cut down the sensitization of oyster muscle anaphylactogen, after consumer's purchase, low irritability oyster food can be obtained by carrying out conventional cooking, especially significantly reduce the sensitization of conventional cooking soup.Using water proof pressure treatment and pass through ice water rinsed surfaces; remove soluble allergen albumen in the Oysters of part; modification is oriented to the epitope of oyster anaphylactogen using sugar-modified combination water proof pressure treatment is restored; cut down the sensitization of oyster muscle anaphylactogen; after consumer's purchase; low irritability oyster food can be obtained by carrying out conventional cooking, especially the sensitization of the soup of significant decrease conventional cooking, and have the characteristics that it is easy to operate, at low cost, easily accomplish scale production.
Description
Technical field
The present invention relates to processed foods, more particularly, to a kind of low irritability dried oyster and preparation method thereof.
Background technique
China is aquatic products fishing and the producing country of Fia, and wherein oyster sustained production rises, and reaches within 2016
483.50 ten thousand tons, account for Gross World Product 81.50% (Beijing Fishery Bureau of Ministry of Agriculture .2017 China Fisheries statistical yearbook [M]: in
Agricultural publishing house of state, 2018:43).It is deep to be liked by consumer rich in nutriments such as protein, polypeptide, polysaccharide in oyster meat,
But the report about irrelevantly edible oyster sensitization also the body after cumulative year after year, allergy can cause include gastrointestinal system,
The symptoms such as respiratory system (Brough, HA, et al., Atopic dermatitis increases the effect of
exposure to peanut antigen in dust on peanut sensitization and likely peanut
Allergy.J.Allergy Clin.Immunol, 2016,138 (5): 1356-1366), serious person even suffers a shock, is dead.Mesh
Before, the processing method of dried oyster is mainly directly dried, and traditional oyster processing method does not consider anaphylactogen in oyster
Sensitization, this has buried great hidden danger to the food Security Status of the public.
Pertinent literature shows that the main allergen in oyster is tropomyosin (Tropomyosin, TM), (Jimenez-
Saiz,R,et al.,Effect of processing technologies on the allergenicity of food
Products.Crit.Rev.Food Sci.Nutr, 2015.55 (13): 1902-1917) its molecular weight be 35~38kDa, be
A kind of acidoglycoprotein (Leung, PSC, et al., Cloning, expression, and primary structure of
Metapenaeus ensis tropomyosin,the major heat-stable shrimp allergen.J.Allergy
Clin.Immunol, 1994,94:882-890) there are good stability (Motoyama, K, et to protease, acid and heat
al.,Cephalopod tropomyosins:Identification as major allergens and molecular
cloning.Food Chem.Toxicol,2006,44:1997-2002).These characteristics lead to culinary art and the processing side of TM routine
Method is difficult to remove it.
Determine that the special acid group of antigentic specificity is known as epitope in anaphylactogen, generally by 20 ammonia below
Base acid residue composition.During allergic reaction, epitope and IgE are specifically bound, and body is promoted to generate allergy effect.Mesh
Before can pass through informatics means predict epitope (Wang, HW, et al., Machine learning-based
methods for prediction of linear B-cell epitopes.Merhods.Mol.Biol,2014,1184:
217-236), some researches show that be oriented modification to the epitope of prediction to can change allergen sensitisation (Han, XY, et
al.,The Maillard reaction reduced the sensitization of tropomyosin and
arginine kinase from Scylla paramamosain,simultaneously.J.Agric.Food
Chem.2018,66,2934-2943)。
Summary of the invention
The purpose of the present invention is to provide simple processes, strong operability, easily a kind of low sensitization for accomplishing scale production
The preparation method of property dried oyster.
The present invention the following steps are included:
1) pre-treatment of oyster；
In step 1), the specific method of the pre-treatment of the oyster can are as follows: and selecting fresh, decladding oyster is raw material,
With clear water clean oyster appearance appended by silt and dirt, oyster boiling after cleaning then rinses with ice water, soaked with salt syrup
Stain；Oyster after cleaning can be put into boiling vessel by the oyster boiling, and 3~9min is cooked at 95~100 DEG C；The salt syrup
Temperature can be 0~4 DEG C, the composition of the salt syrup can be 1.0%~5.0% reduced sugar, 0.5%~2.0% salt, surplus
For water, pH 6.5~8.5；The time of the dipping can be 0.5~2h；The proportion of the oyster meat and salt syrup can be 1g ︰ (5
~10) mL, wherein oyster meat is calculated by mass, and salt syrup is in terms of volume.
2) oyster anaphylactogen epitope fixed point is modified；
In step 2), the modified specific method of the oyster anaphylactogen epitope fixed point can are as follows: will be by dipping
Oyster is put into pressure cooker, restores sugar-modified combination 0.08MPa water proof 3~9min of pressure treatment, ice water rinsing.
3) oyster drying and packaging.
In step 3), the oyster drying and packaging can be used oyster and be individually placed to dry in container by specification, and be packed into
In combined package bag.
The present invention pinpoints modification technology using the epitope for restoring sugar-modified combination water proof pressure treatment, cuts down oyster flesh
The sensitization of meat anaphylactogen, after consumer's purchase, low irritability oyster food can be obtained by carrying out conventional cooking, especially significant drop
The sensitization of low conventional cooking soup.
The invention has the advantages that the present invention removes part oyster using water proof pressure treatment and by ice water rinsed surfaces
Internal soluble allergen albumen carries out the epitope of oyster anaphylactogen using sugar-modified combination water proof pressure treatment is restored
Directed modification cuts down the sensitization of oyster muscle anaphylactogen, and after consumer's purchase, it is male that progress conventional cooking can obtain low irritability
Oyster food, especially significant decrease conventional cooking soup sensitization, and have it is easy to operate, at low cost, easily realize scale
The features such as metaplasia produces.
Detailed description of the invention
Fig. 1 is the low irritability oyster dryed product processing flow of processing.In Fig. 1, A is fresh oyster, and B is after pre-treatment
Oyster, C be anaphylactogen epitope directed modification oyster, D be drying and packaging low irritability dried oyster finished product.
Fig. 2 is that embodiment 1 processes the front and back hypersensitive variation of oyster dried product anaphylactogen.In Fig. 2, A is polyacrylamide
Amine gel electrophoresis (SDS-PAGE)；M: Protein Marker；1: the oyster thick leach protein before processing；2: the oyster after processing is thick
Leach protein；B is TM sensitization detection: Western blot (Western Blot), and primary antibody is rabbit-anti mud crab TM, and secondary antibody is goat-anti
Rabbit；M: Protein Marker；1: the oyster thick leach protein before processing；2: the oyster thick leach protein after processing.
Fig. 3 is the oyster allergen protein schematic diagram of directed modification.In Fig. 3, according to the oyster anaphylactogen TM on NCBI
Amino acid sequence, pass through its 3D simulation drawing of SWISS-MODEL Software Create, recycle Pymal software carry out amino acid mark
Know, R is wherein identified shown in arrow255, R140, R101, R91, K49For the amino acid of reduced sugar directed modification.
Fig. 4 is the variation that embodiment 2 processes front and back oyster allergen sensitisation.In Fig. 4, A is polyacrylamide gel
Electrophoresis (SDS-PAGE)；M: Protein Marker；1: the soup thick leach protein that dried oyster stews after processing；2: not processed male
The dry soup thick leach protein to stew of oyster；B is TM sensitization detection: Western blot (Western Blot), and primary antibody is that rabbit-anti is green
Crab TM, secondary antibody are goat-anti rabbit；M: Protein Marker；1: the soup thick leach protein that dried oyster stews after processing；2: without adding
The soup thick leach protein that work dried oyster stews.
Fig. 5 is the variation that embodiment 3 processes front and back oyster allergen sensitisation.In Fig. 5, A is SDS- polyacrylamide
Gel electrophoresis (SDS-PAGE)；M: Protein Marker；1: the supernatant thick leach protein that dried oyster is cooked congee after processing；2: without adding
The supernatant thick leach protein that work dried oyster is cooked congee；B is the detection of TM sensitization: Western blot (Western Blot), primary antibody is rabbit
Anti- mud crab TM, secondary antibody are goat-anti rabbit；M: Protein Marker；1: the supernatant thick leach protein that dried oyster is cooked congee after processing；2: not
The supernatant thick leach protein that processed dried oyster is cooked congee.
Specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated.
Embodiment 1:
1) pre-treatment of oyster: selecting fresh, decladding oyster is raw material, and clear water is cleaned silt appended by oyster appearance
And dirt, the oyster after cleaning are put into boiling vessel, 95~100 DEG C of cooking 6min；Oyster after cooking rinses through ice water, in 0
Salt syrup (3.0% reduced sugar, 1.5% salt, 95.5% water, pH 7.0) at~4 DEG C impregnates 1h, oyster meat and salt syrup it
Than for 1 ︰ 5 (w:v).
2) oyster anaphylactogen epitope fixed point is modified: will be put into pressure cooker, is restored sugar-modified by the oyster of dipping
In conjunction with 0.08MPa water proof pressure treatment 6min, ice water rinsing.
3) oyster drying and packaging: oyster is individually placed to dry in container by specification, and is fitted into combined package bag.
Embodiment 2 (comparison of oyster dryed product difference Baoshang is now sold in processing dried oyster and market)
1) dried oyster (experimental group) after will be processed is soaked respectively with dried oyster (control group) commercially.
2) oyster for weighing the weight 50g that is soaked is put into clear water, and high fire is boiled, and small fire cooks 1h, weighs supernatant respectively.
3) supernatant is subjected to the detection of TM sensitization.
4) interpretation of result: as shown in figures 1-4, the dried oyster through allergy Proantigen epitope directed modification is not only thick for result
Protein I gG is immune to combine activity to be substantially less than undressed dried oyster, and the sensitization of the soup of its Baoshang is significantly reduced.Table
The modified processing method of the epitope fixed point of the sugar-modified combination water proof pressure treatment of reduction used in the bright present invention can make male
Oyster does sensitization and obviously cuts down.
Embodiment 3 (processing dried oyster and market now sell oyster dryed product and cooks congee respectively comparison)
1) dried oyster (experimental group) after will be processed is soaked respectively with dried oyster (control group) commercially.
2) oyster for weighing the weight 50g that is soaked is put into the clear water for having added good rice, cooks 1h, weighs supernatant respectively.
3) supernatant is subjected to the detection of TM sensitization.
4) interpretation of result: result is as shown in Figure 2-5, the dried oyster through allergy Proantigen epitope directed modification, not only thick
Protein I gG is immune to combine activity to be substantially less than undressed dried oyster, and the sensitization of its supernatant thick leach protein cooked congee also is shown
Writing reduces.Show the modified processing side of the epitope fixed point of the sugar-modified combination water proof pressure treatment of reduction used in the present invention
Method can be such that dried oyster sensitization obviously cuts down.
(oyster is immune in conjunction with Activity determination before and after processing, using the finished product of Examples 1 to 3 as detection pair for embodiment 4
As)
The albumen situation of change of 1.SDS-PAGE detection processing front and back
(1) SDSization of sample: protein content in measurement crude protein and aqueous solution, adjustment sample to same concentrations (2mg/
ML), mixed with suitable 4 × SDS Loading buffer.
(2) electrophoresis process: in view of sample is crude protein, molecular size range etc., used polypropylene in the present invention
Acrylamide gel concentration is 15%, electric current 10mA, electrophoresis time 1.5h.
(3) imaging process: after electrophoresis, cutting extra comb section, with coomassie brilliant blue R_250 to gel-colored,
Dye to navy blue, after use appropriate destainer instead, decolourize to clearly blue protein band is shown, finally clapped with gel imager
According to preservation.
2. using the immune combination activity of Western Blot testing product
Electrophoresis: it after sample is carried out SDS-PAGE electrophoretic separation, takes out gel and is placed in protein delivery liquid.
Transferring film: preparatory foundation gel size is cut and is dipped in the NC film, gel and the filter paper of wetting of protein delivery liquid
It is stacked in electrotransfer slot by three layers of filter paper → NC film → gel → tri- layer filter paper sequence, carefully excludes bubble with idler wheel, turned
NC film is taken out after film 35min.
It just contaminates: NC film just contaminate with Ponceaux dye liquor, to detect the protein band on electrotransfer caudacoria.Then recycling
Ponceaux is simultaneously rinsed with TBS-T to colourless.
Closing: NC film is placed in 5% defatted milk, closes 1h in room temperature on shaking table.
Primary antibody is incubated for: incline deblocking liquid, rinses 3 × 5min with TBS-T, goat-anti rabbit TM polyclonal antibody (1 ︰ 100 is added
000) it is incubated for 1.5h at room temperature as primary antibody.
Secondary antibody is incubated for: incline primary antibody, rinses 5 × 5min with TBS-T, is made with the sheep anti-mouse igg (1 ︰ 20 000) of HRP label
It is incubated for 1.5h at room temperature for secondary antibody.
ECL colour developing: incline secondary antibody, 7 × 7min is rinsed with TBS-T, after NC film is reacted 2min in developing solution, with chemistry
Luminous fluorescent and visible light gel imager are taken pictures.
Claims (9)
1. a kind of preparation method of low irritability dried oyster, it is characterised in that the following steps are included:
1) pre-treatment of oyster；
2) oyster anaphylactogen epitope fixed point is modified；
3) oyster drying and packaging.
2. a kind of preparation method of low irritability dried oyster as described in claim 1, it is characterised in that described male in step 1)
The pre-treatment of oyster method particularly includes: selecting fresh, decladding oyster is raw material, with clear water clean oyster appearance appended by silt
And dirt, the oyster boiling after cleaning, then rinsed with ice water, it is impregnated with salt syrup.
3. a kind of preparation method of low irritability dried oyster as claimed in claim 2, it is characterised in that the oyster boiling be by
Oyster after cleaning is put into boiling vessel, and 3~9min is cooked at 95~100 DEG C.
4. a kind of preparation method of low irritability dried oyster as claimed in claim 2, it is characterised in that the temperature of the salt syrup
It is 0~4 DEG C.
5. a kind of preparation method of low irritability dried oyster as claimed in claim 2, it is characterised in that the composition of the salt syrup
For 1.0%~5.0% reduced sugar, 0.5%~2.0% salt, surplus is water, pH 6.5~8.5.
6. a kind of preparation method of low irritability dried oyster as claimed in claim 2, it is characterised in that the time of the dipping is
0.5~2h.
7. a kind of preparation method of low irritability dried oyster as claimed in claim 2, it is characterised in that the oyster meat and salt sugar
The proportion of water is 1g ︰ (5~10) mL, and wherein oyster meat is calculated by mass, and salt syrup is in terms of volume.
8. a kind of preparation method of low irritability dried oyster as described in claim 1, it is characterised in that described male in step 2)
The fixed point modification of oyster anaphylactogen epitope method particularly includes: will be put into pressure cooker, and restore sugar-modified by the oyster of dipping
In conjunction with 0.08MPa water proof 3~9min of pressure treatment, ice water rinsing.
9. a kind of preparation method of low irritability dried oyster as described in claim 1, it is characterised in that described male in step 3)
Oyster drying and packaging is to be individually placed to dry in container by specification using oyster, and be fitted into combined package bag.
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| CN114287584A (en) * | 2021-12-13 | 2022-04-08 | 华南理工大学 | Low-sensitization shrimp paste and preparation method and application thereof |
| CN115644375A (en) * | 2022-09-20 | 2023-01-31 | 集美大学 | Method for reducing oyster sensitization through sectional glycosylation reaction |
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